Salem Hills is now strictly a home delivery service! We will no longer be selling our products at the Kings Drive Farmers Market but rather be an online local home delivery service as we move forward into 2020. We will be delivering our products to customers on a weekly basis right to your doorstep in the greater Charlotte area year round. Order Below!
At Salem Hills we are committed to doing all we can to help keep our customers safe. From processing to delivery our products are safely handled by only a select number of people. Julius Price is continuing to make every delivery, therefore we respectfully require minimums on all home delivery orders. $50 minimum order for home delivery service within Charlotte, Matthews, Indian Trail, Mint Hill, Weddington, and Monroe. $100 minimum order for home delivery service to areas outside of Charlotte, such as Fort Mill, Belmont/Mt. Holly, Huntersville/Mooresville and Concord/Kannapolis.
Salem Hills Farm is not responsible once your product has been delivered. If you feel your products are not safe left unattended please place your cooler in a less conspicuous location. Just leave a clear description on your order form! Thank you for your understanding.
*** Please submit all orders by 4pm on Monday for Tuesday delivery and by 4pm Wednesday for Thursday delivery. For any questions please call Julius directly at 704-989-0602.
Bone cut at Ribeye tip
Our steak burger is ground filet, sirloin and top round. Preferred for burgers, spaghetti, tacos, etc.
The most tender steak cut. The filet has a succulent, buttery texture and compact shape.
Lean and full flavored. NY strips have a fine grain with sturdy texture and are great for quick cooking.
Flank steak is lean and very flavorful. Sliced against the grain when serving and often used for fajitas.
This is the most versatile roast with bone and is great on the grill, baked or slow cooked.
Stew beef is cut from the bottom round. Provides tender meat with more marbling. Great for slow cooker stews and soups.
“Country style steak” Soft and tender with minimal marbling. 4 ounces, 4 per pack.
When grass fed, comparable to calf liver. Enjoy the medicinal qualities of clean, grass fed liver.
Beef bones add depth and flavor to all dishes, typically used as a soup base.
Only four per cow. The eye round muscle is one of the least used and most tender. Excellent for sandwiches.
Top sirloin cut into 1” cubes. Great for stir fry.
The whole beef brisket - Less tender and leaner than ribs. Becomes tender with moist, long and slow cooking. Average 12-14lbs. each
Cut from top round into 2” cubes.
A large flat shape roast cut 2”-3” thick. Robust, and full of flavor.
Boneless, skinless chicken breast are the most versatile chicken meat. Breasts are all white meat, containing very little fat.
Very flavorful all dark meat containing slightly more fat then the breast.
Finely minced chicken.
A whole bird that can be cooked whole, cut into pieces and used for making chicken stock.
Breast quarters are all white meat that contain the bone. This cut includes half a breast, a wing, and part of the back.
Leg quarters include a thigh, drumstick and part of the back.
This is the lower portion of the leg quarter, the portion between the knee joint and the hock. Drumsticks are great marinated, then baked or grilled.
Wings are all white meat composed of three sections; the drumette, mid-section, and tip. Wings are great marinated, then baked or grilled.
Whole flat (30 Eggs) - cage free